Happy New Year, everyone! I hope that you all celebrated in whatever way makes you happiest. For our part, we surrounded ourselves with friends and family, and filled ourselves with delicious food and drink.
I can only hope that 2011 is as filled with deliciousness as these past few weeks have been--just take a look at the tasty things I've been making!
Apparently the holidays mean one thing for me:
The above Gruyere and Vacherin Fribourgeois (say that five times fast!) were the main ingredients for the traditional Swiss fondue we made a few days before Christmas. A couple pounds of cheese, plus garlic, chardonnay, and a little cornstarch (and some Acme bread for dipping) and voila!
Fondue wasn't the end of my recent cheese indulgences. In the past couple of weeks I've also made two different cheese balls, following Kirsten Jackson's artisan spin on those retro rounds of cheese and nuts you probably remember from Christmas at your grandmother's. No Velveeta to be found here--these cheese balls feature farmhouse cheddar and stinky blue cheeses, along with aromatic herbs.
Okay, okay. After all this cheese we need a change of pace. I took it upon myself to cook Christmas dinner for the in-laws. For the main course, I decided on Mark Bittman's rack of lamb with a pimenton, garlic, and rye bread rub.
Thankfully, I had picked a standby of ours for the side dish that anyone who reads this blog should recognize: pan fried brussels sprouts with bacon, cannellini beans, and balsamic vinegar.
My holiday baking season ended, as does any good meal, with dessert. For my contribution to our friends' New Year's Eve party, I chose Smitten Kitchen's crescent cookies with jam and cheese.
Jeters nicely put it). I was an instant fan of these cookies (as were many other party guests). With no sugar in the dough, the only sweetness comes from the jam--strawberry and apricot in my case--and a sprinkling of powdered sugar on top. They were a little time consuming to make, but simple enough and totally worth it. I look forward to experimenting with different fillings, both sweet and savory.
I look forward to more kitchen experiments in general in the year to come, and I hope that you'll continue to follow along. Cheers!